Thai Beef Curry
Transport yourself to the vibrant flavors of Thailand with this aromatic and comforting Thai Red Curry Beef recipe. The rich and creamy coconut milk blends perfectly with the warmth of the red curry paste, creating a hearty and satisfying dish. Tender beef, tender potatoes, and nutrient-packed spinach come together in a fragrant and flavorful curry that is perfect served over steamed rice. Enjoy this delicious and easy-to-make meal for a cozy and exotic dinner experience.
— Constant Cookbook
Ingredients
- 2 Tbs. canola oil
- 1 large yellow onion, halved and thinly sliced
- 1 Tbs. finely grated fresh ginger
- 1 Tbs. Thai red curry paste
- 3 red-skinned potatoes, cut into 1/2-inch dice
- 1 can (13 1/2 fl oz.) unsweetened coconut milk
- 1 cup water
- Salt and freshly ground pepper, to taste
- 2 cups cooked, cubed beef roast (see related recipe at left)
- 4 cups packed baby spinach
- Steamed rice for serving
Instructions
- <b>Prepare the vegetables</b>
- In a large saucepan over medium heat, warm the oil. Add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger and cook until fragrant, about 1 minute. Stir in the curry paste. Add the potatoes, coconut milk and water and bring to a gentle boil. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 20 minutes. Season with salt and pepper.
- <b>Finish the curry</b>
- Add the beef and spinach to the saucepan and simmer until the spinach is wilted and the beef is heated through, about 2 minutes.
- Divide the rice among bowls, top with the beef curry and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 4.
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